What is Rendang?
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.
Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Origins of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It’s often served at ceremonial occasions and to honor guests.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.
This dish is well loved by many Malaysians, especially the Malay community.
While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang.
They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
What Kind of Beef for Rendang?
I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.
You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.
Secret Ingredient of Rendang Sauce
To make the best rendang, you need to have the secret ingredient which is kerisik or toasted coconut.
You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.
I read that the Minangkabaus save the dish for months as the complex taste and flavor develop over time.
The Best and Most Authentic Rendang
I suggest that you make a big portion so you have some leftover. The flavors and aroma become more intense the next day.
Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!
How Many Calories Per Serving?
This recipe is only 416 calories per serving.
What to Serve with this Recipe?
Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Beef Rendang (The Best!)
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Ingredients
- 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon, about 2-inch length
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk, coconut cream
- 1 cup water
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik, toasted coconut
- 1 tablespoon sugar or palm sugar to taste
- salt to taste
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies, soaked in warm water and seeded
Instructions
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Notes
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
Nutrition Information
Serving Size
4 PeopleAmount Per Serving Calories 416Total Fat 52gSaturated Fat 24gCholesterol 100mgSodium 132mgCarbohydrates 20gFiber 4gSugar 9gProtein 36g
Derek
If I can’t find boneless short rib can I use the one with the bones in? If so how much should I use for the recipe?
Rasa Malaysia
Yes you can.
Yui Mak
i love all your recipes, i would expect one would try it as intended and leave or add whatever they want in the next batch. it’s like any recipe, too sweet, too salty…blah
Jane
I’m finding the taste quite boring. It needs more flab o r. This is lacking. Certainly not the best beef rendang! Disappointed!
Anjum
I have made this recipe numerous times and it turns out great every time! I have substituted fresh lemongrass and galangal with powdered versions and it is still good! I make a big batch because my son loves to eat it for a few days and it tastes better every day, thank you so much for sharing!
Admin
Thanks for your support.
Jerrie
My first beef rendang! I tried the recipe. It was magnificently delectable! My husband and family just love it!!! Thanks so much for sharing!
ChairmanDrew
This was really good recipe. Mine was a bit too assam, but I probably put about twice the amount of tamarind I should have. Next time I will might use finer kerisik for a different texture too.
Admin
Thanks for your trying!
Tricia
This recipe is poorly written and ruined the dish. It says to food process the spice paste ingredients (which include lemongrass). Later it says to pound the lemongrass and put it in. Well if you’ve processed it, you can’t pound it!
The lemongrass should be excluded from the list of spice paste ingredients.
It’s also missing something, maybe coriander? It’s too sweet.
Lexi
It is stated clearly that different amount of lemongrass is required for the dish AND the paste.
This dish turns out fine for me although I did not add the roasted coconut.
John M Bostwick
It’s not poorly written, you just need to read better. There are 3 lemongrass in the spice paste(white parts only), and there is one 4 inch piece(pounded) in the pot as it cooks. Yes, you probably could just put 4 lemongrass into the paste and would probably taste the same in the end.
ChairmanDrew
You misread the recipe. The paste calls for 3 lemongrass in the paste, and then one more pounded after frying the paste.
John
The lemongrass is clearly listed both in the main ingredients and in the paste ingredients. Read the recipe properly before critisizing it because of your own mistakes.
Gigi
You read it well and try to understand. On the first ingredients, it says there lemon grass cut into 4 and pounded.
On the spice paste ingredient, white part of lemon grass is to be included and blended in food processor.
You are the one with reading comprehension problem.
MsB
It means you need more lemongrass. Some for the food processing and some more for the simmering. It helps to read the recipe multiple times before starting to buy ingredients and cook.
Rendang Warrior
Oh dear Tricia……you wrote something unfair about what is a clearly written superb dish & now look remarkably silly. Hopefully this will give you cause to think in the future before writing something unfriendly, unnecessary & untrue.
MastaCapelo
maybe you should learn to understand what you read before criticizing others, dear TRICIA
Jane
I agree. I thought the whole dish lacks flavour. There’s no colour to it either. Oh well. Just ? Doing the rice now. Think I’ll give mine to our dogs.
RJ
Hi -Can I leave this to cook in a slow cooker? If yes, for 6 or 8 hours?
Rasa Malaysia
Yes.
Sarah
Hi. I am really looking forward to making this for my family. Is it possible to double the recipe or will the spices need adjusting if I want to make it with double the amount of meat? Thank you.
Rasa Malaysia
Yes, you can cook two portions and double.
Suzanna
If we double the amount of meat do we have to double the amount of spices and paste???
Rasa Malaysia
Yes.
Cm
Hi, I want to make this but not familiar with some ingredients. Today I went to two specialty stores and my local grocery store but could not find: kaffir lime leaves or galangal. Can I substitute these, are they a must?
Rasa Malaysia
You can leave them out.